書籍詳細

書籍詳細




洋書

全粒粉の加工・製品開発・栄養学

Whole Grains : Processing, Product Development, and Nutritional Aspects

Mir, Shabir Ahmad (EDT)   Manickavasagan, Annamalai (EDT)   Shah, Manzoor Ahmad (EDT)

CRC Pr I LLC 2019/03
304 p. 79 illus. 24 cm   
装丁: Hrd    装丁について
テキストの言語: ENG    出版国: GB
ISBN: 9780815382423
KCN: 1033289457
紀伊國屋書店 選定タイトル
標準価格:¥23,100(本体 ¥21,000)   
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納期について
DDC: 633.17
KDC: G360 食品科学一般
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Annotation

This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others.

Full Description

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Table of Contents

Wheat. Rice. Barley. Oats. Rye. Maize. Sorghum. Millet. Buckwheat. Quinoa. Amaranth. Trends in whole grain processing technology and product development. Food safety management of whole grains.